nutritional properties of palm oil

8/16/2019 Nutritional Properties of Palm Oil

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The nutritional properties ofpalm oil

Professor Tom SandersNutritional Sciences Division

King’s College London


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Palm Tree and Fruit


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Palm oil• Palm (mesocarp) oil

– Crude palm oil – high beta-carotene• Refined palm oil – low in beta-carotene

– Palmolein

– Super palmolein

– Palm kernel oil• High in medium chain fatty acids


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Palm oil and fractions


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Systematic Reviews

(Meta-analysis)

Systematic Reviews(Meta-analysis)

Randomized Controlled TrialsRandomized Controlled Trials

Other Controlled TrialsOther Controlled Trials

Prospective Cohort studiesProspective Cohort studies

Case – Control studiesCase – Control studies

HighHigh

LowLow

Hierarchy in Scientific videnceierarchy in Scientific vidence

Prevalence studiesPrevalence studies

Ecological studiesEcological studies

Animal studiesAnimal studies


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Blood lipid metrics of risk of CHD

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Prospective Studies Collaboration. Lancet 2007;9602:1829-1839


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Copyright ©2003 The American Society for Nutrition

Mensink, R. P et al. Am J Clin Nutr 2003;77:1146-1155

Predicted changes ( ∆ ) in the ratio of serum total to HDL cholesterol and in LDL- and HDL-cholesterol concentrations when carbohydrates constituting 1% of energy are replaced

isoenergetically with saturated, cis monounsaturated, cis polyunsaturated, or transmonounsaturated fatty acids


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10Copyright ©2003 The American Society for Nutrition


Predicted changes in the ratio of serum total to HDL cholesterol and in LDL- and HDL-cholesterolconcentrations when carbohydrates constituting 1% of energy are replaced isoenergetically with lauric acid

(12:0), myristic acid (14:0), palmitic acid (16:0), or stearic acid (18:0)


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Copyright ©2003 The American Society for Nutrition


Predicted changes ( ∆ ) in the ratio of serum total to HDL cholesterol when mixed fat constituting10% of energy in the "average" US diet is replaced isoenergetically with a particular fat or with

carbohydrates


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Effect on risk of CHD events of replacing5% energy saturated fatty acids from pooled

analysis of 11 cohort studies

Jakobsen M et al. Am J Clin Nutr 2009;89:1-8.


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Meta-analysis of trans fatty acids on risk of CHD events


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Replacing 2% trans fatty acids with saturated or

unsaturated fatty acids reduces risk of CHD

WHO/FAO 2009


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The technical need for high

melting point fats

• Bakery products

• Spreads

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Sources of high melting point fats

• Animal fats – lard/butter/ suet (cholesterol,

trans in ruminant fats)• Partially hydrogenated vegetable oils

(trans 15-50% fatty acids)• Fully hydrogenated and inter-esterifiedvegetable oils (low trans, high stearic acidrich, but not clean label)

• Palm oil fractions

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Palm oil vs Lard

0%

10%

20%

30%

40%

50%

60%

70%

80%

90%

100%

Palm oil Lard

PUFA

MUFA

Saturated

The fats differ mainly by the position of saturated fattyacids.

In palm oil they are in the sn-1 and sn-3 position whereas

in lard they are in the sn-2 position


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Palmitic

G

L

Y

C

E

R

OL

Palm oil

Oleic/Linoleic

Palmitoleic


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The sn-2 hypothesis

• “The adverse health effects of animal

sources of saturated fatty acids are aconsequence of the high proportion ofsaturated fatty acids in the sn-2 position”

C i f l l i i h i l h d d


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Comparisons of palm olein with partial hydrogenatedsoybean oil and fully hardened (PHSO and interesterified

soybean oil (IE) on plasma total cholesterol (TC), HDLcholesterol (HDL-C) and the TC/HDL ratio

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P=0.001

Sundram et al. Nutrition & Metabolism 2007,4:3doi:10.1186/1743-7075-4-3


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Summary of effects of palm oil

on blood lipids and risk of CHD• The blood cholesterol raising effects of

palm oil fractions are lower than predictedfrom their fatty acid composition

• Palm oil fractions increase HDLcholesterol compared with carbohydrate ortrans fatty acids

• The effects of replacing 5% energy aspalm oil in the diet is unlikely to influence

risk of CHD 23

nutritional properties of palm oil

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